DOLE Mango Chicken Salad

Recipe courtesy of La Brea Bakery at Downtown Disney.

Photo of DOLE Mango Chicken Salad


5 oz. chicken breast
1 tablespoon oil
2 oz. DOLE Chef-Ready Cuts Mango Cubes
1.5 oz. jicama julienned
1/2 oz. chopped green onions
3 oz. butter lettuce
salt and ground black pepper to taste
2 oz. Charred Pineapple Vinaigrette recipe below
1 oz. toasted cashews
fresh basil and mint as needed
1 ounce fresh ginger peeled
24 ounces DOLE Canned Pineapple Juice
16 ounces DOLE Chef-Ready Cuts Pineapple Cubes thawed
as needed Kosher salt and pepper
4 ounces rice wine vinegar
2 Tablespoons Dijon mustard
1/4 ounce chili flakes


  1. Place the 5 oz. chicken breast in a bowl and add oil blend.  Season with salt and pepper.  Grill, 4 minutes on each side or until internal temperature reaches 165 degrees.  Place on a sheet tray and refrigerate until 41°.  When cool, chop into 2” dice.
  2. Season mango cubes with Kosher salt and pepper then char them on the grill.
  3. Place 2 halves of butter lettuce on the bottom of a serving bowl.  In another bowl, combine chicken, jicama, green onions and 2 oz. charred pineapple vinaigrette and toss together.  Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!  Garnish with the toasted cashews, basil and mint. Serve.  
  4. Charred Pineapple Vinaigrette: Peel 1 ounce ginger using a spoon and slice thinly. In a stainless steel pan, add 24 ounces DOLE Pineapple Juice and ginger. Reduce in half then reserve.  Season 16 ounces DOLE Chef-Ready Cuts Pineapple Cubes with Kosher salt and pepper, then char them on the grill.  In a food processor, add the charred pineapple cubes, 4 ounces rice wine vinegar, 2 tablespoons Dijon mustard, 1/4 ounce chili flakes, the reduced pineapple juice and ginger mixture – pouring the juice into the food processor through a strainer.  Cover; blend for 1 minute, then slowly stream in the oil until blended. Season with Kosher salt.

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